Sous Vide Lemon Curd
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
Ingredients for 2
6 tablespoons unsalted butter, melted and cooled slightly
Juice of 4 lemons
6 large egg yolks, at room temperature
1 cup granulated sugar
Set the Anova Sous Vide Precision Cooker to 179ºF (82ºC).
Whisk together the sugar, butter, and lemon juice. Continue to whisk until the sugar is dissolved. Add the egg yolks and whisk to combine.
Transfer the egg mixture to a large zipper lock bag and seal using the water immersion technique. Place in the water bath and set the timer for 45 minutes.
A few minutes before the timer goes off, prepare an ice bath. When the timer goes off, remove the bag from the water bath. Shake the bag vigorously to stir the contents and then immediately transfer to the ice bath. Once the curd is completely cool, transfer to the refrigerator and chill overnight.
The next day, pour the curd into a bowl and whisk to ensure that the curd is smooth. Use in pastries or as a spread, as desired. To store, cover the surface of the curd with plastic wrap to prevent a skin from forming.